Korean spicy cabbage

1

Remove the cabbage first and wash it.

2

Then use the knife to move the four petals.

3

Sprinkle the cut cabbage with salt evenly inside and outside, and marinate for 24 hours until the seedlings have collapsed.

4

Prepare chili powder, shredded chili peppers, and white sugar for later use.

5

Wash the rice clean and soak in clear water for half an hour.

6

Put the soaked rice and the water used to soak the rice into a rice paste machine, and then add water to the upper water level.

7

Go to the rice paste stall and boil it into rice paste.

8

Pour the boiled rice paste hot into the chili noodles, shredded chili peppers, and white sugar.

9

Mix the rice paste, chili noodles, shredded chili peppers, and white sugar well.

10

Peel the ginger and cut it into small pieces.

11

Put the ginger pieces into the mixing cup of the cooking machine and beat at high speed for 3 seconds.

12

Then add the garlic and place it in a mixing cup.

13

Continue beating the garlic for 3 seconds.

14

Pour the beaten ginger and garlic into the chili paste.

15

Cut the onions into small dices.

16

Put the diced onions in a mixing cup and stir until they are puree.

17

Pour the beaten onion puree into the chili paste.

18

A hard apple, peeled and cored, and cut into small pieces.

19

Put in a mixing cup and stir until apple puree.

20

Pour the stirred apple puree into the chili paste.

21

Mix the chili paste well.

22

Add fish sauce to the mixed chili paste and mix well.

23

Add 15 grams of salt, monosodium glutamate, and white rice vinegar, and let cool for later use.

24

Rinse the pickled cabbage with clear water, and then wring out excess water by hand; put the cabbage into the operating basin, lift each leaf, and apply the chili paste layer by hand, evenly.

25

Roll the cabbage with the pepper paste one by one.

26

Place neatly into the crisper box and press it evenly with your hands.

27

Cover the lid of the crisper, leave it at room temperature for 24 hours to ferment naturally, then transfer it to the refrigerator freezer, and refrigerate for 3-4 days before serving.

1. It is best to select Northern green-stem, yellow-heart cabbage. Strip away the outer green layer to reveal white inside and a pale yellow heart; authentic Korean Kimchi usually chooses this type of cabbage. 2. To make the chili paste, you can use rice flour, which boils faster, or use a mix of half rice and half glutinous rice. 3. After the rice paste is cooked, pour in the chili powder and stir while hot. However, ingredients such as minced ginger and garlic, minced onion, and apple paste must be completely cooled before adding. 4. When applying the chili paste, spread it leaf by leaf; do not just dip the cabbage to save effort. 5. The cabbage is first salted to remove moisture quickly and add a base flavor. When salting initially, it is okay to use more salt since it will be rinsed once done. When rinsing, do not soak, just wash the surface clean. 6. Since the cabbage has been pre-pickled, only a small amount of salt is needed in the chili paste. If the cabbage is not salty enough, add a little more salt to the paste; this is up to your own judgment. 7. You can also add some crushed dried small salted fish to the chili paste, which will make it taste even better.